Lemon-Vanilla Black and White Delight Cookies
Experience the quintessential New York City treat with these Lemon-Vanilla Black and White Delight Cookies. These soft and cake-like cookies are infused with bright lemon and warm vanilla flavors, creating a perfect balance of sweetness and zest. Each cookie is meticulously glazed with a luscious half-white and half-dark chocolate icing that hardens to a delightful finish. A favorite among bakeries in the city, these cookies are perfect for sharing at gatherings, enjoying with a cup of coffee, or simply treating yourself. This recipe is inspired by the renowned America's Test Kitchen Family Baking Book and is guaranteed to bring a touch of classic New York charm to your kitchen.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
cake flour
1 lb (sifted (4 cups))
baking powder
1/2 teaspoon (none)
table salt
1/2 teaspoon (none)
unsalted butter
16 tablespoons (softened (2 sticks))
granulated sugar
12 1/4 ounces (measured (1 3/4 cups))
large eggs
2 (none)
vanilla extract
1 teaspoon (none)
lemon extract
1/2 teaspoon (none)
whole milk
1 cup (none)
light corn syrup
1/4 cup (none)
water
1/3 cup (divided; additional for icing as needed)
confectioners' sugar
1 1/4 lbs ((5 cups))
unsweetened chocolate
2 ounces (melted)
water
2 - 4 tablespoons (for adjusting chocolate icing consistency)
Instructions
1
1. Preheat your oven to 350°F (175°C) with oven racks positioned in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper or Silpats for easy clean-up.
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2. In a medium bowl, whisk together the cake flour, baking powder, and table salt. Set aside.
3
3. In a large mixing bowl, or using a stand mixer with the paddle attachment, cream the softened unsalted butter and granulated sugar on medium speed until the mixture is light and fluffy, about 4 to 6 minutes.
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4. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and lemon extracts, scraping down the sides of the bowl as needed to ensure everything is well combined.
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5. Gradually mix in the dry ingredients by adding one-third of the flour mixture. Once combined, add half of the whole milk, followed by half of the remaining dry mixture, then the rest of the milk, and finally the last portion of the dry ingredients. Mix until just incorporated after each addition.
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6. Using a large cookie scoop or measuring cup, drop 1/4-cup mounds of batter onto the prepared baking sheets, leaving 2 inches of space between each mound (you should fit about 6 on each sheet). Smooth out the tops with a wet finger or spoon.
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7. Bake the cookies until the edges are just turning a light golden brown, about 15 minutes. At the 7-minute mark, rotate and swap the baking sheets to ensure even baking.
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8. Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely, which will take at least 1 hour. Make sure to replace the parchment paper for the next batch.
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9. Once the cookies are completely cooled, prepare the icing. In a saucepan, bring the corn syrup and water to a boil over medium-high heat. Remove from heat and whisk in the confectioners' sugar and vanilla until the mixture is smooth.
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10. Divide the icing in half. To one half, whisk in the melted unsweetened chocolate and additional water as needed to achieve a spreadable consistency.
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11. Set a wire rack over a newspaper to catch drips. Spread 2 tablespoons of one icing flavor on one half of the flat side of each cookie, then let them sit on the rack for about 15 minutes until the icing is slightly set.
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12. Next, spread 2 tablespoons of the other icing flavor on the remaining half of each cookie, slightly overlapping the icings if desired. Allow the cookies to rest on the rack until the icings are fully set, which will take approximately 60 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon-Vanilla Black and White Delight Cookies?
These are quintessential New York City treats characterized by a soft, cake-like texture, infused with lemon and vanilla, and glazed with half-white and half-dark chocolate icing.
What is the recommended oven temperature for baking these cookies?
The oven should be preheated to 350°F (175°C) with racks in the upper-middle and lower-middle positions.
What type of flour should I use for this recipe?
The recipe requires 1 lb (about 4 cups) of sifted cake flour to achieve the signature soft texture.
How long should the cookies bake?
Bake the cookies for approximately 15 minutes, rotating and swapping the baking sheets at the 7-minute mark for even browning.
What are the primary flavor extracts used in the dough?
The dough is flavored with 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon extract.
How large should each cookie be when placing the batter on the sheet?
You should drop 1/4-cup mounds of batter onto the prepared baking sheets.
How much space should be left between the cookies on the baking sheet?
Leave approximately 2 inches of space between each mound of batter to allow for spreading.
Which side of the cookie do I apply the icing to?
The icing should be spread on the flat side (bottom) of each cooled cookie.
How is the base for the icing prepared?
Bring corn syrup and water to a boil, then remove from heat and whisk in confectioners' sugar and vanilla until smooth.
How do I make the chocolate half of the icing?
Divide the base icing in half and whisk 2 ounces of melted unsweetened chocolate into one portion, adding water as needed for consistency.
How much butter is required for this cookie recipe?
The recipe calls for 16 tablespoons (2 sticks) of softened unsalted butter.
How long should the cookies cool before they are iced?
Cookies should cool on wire racks for at least 1 hour until they are completely cooled before applying icing.
What type of chocolate is used in the icing?
The recipe uses 2 ounces of melted unsweetened chocolate for the dark icing half.
How many eggs are needed for the batter?
The recipe requires 2 large eggs, added one at a time to the butter and sugar mixture.
How much milk is used in the recipe?
One cup of whole milk is used, added alternately with the dry ingredients.
How can I prevent the cookie mounds from being bumpy before baking?
Smooth out the tops of the batter mounds with a wet finger or the back of a spoon before placing them in the oven.
How long does it take for the icing to fully set?
The icing takes approximately 60 minutes to fully set once both sides have been applied.
What kind of sugar is used for the icing?
The icing requires 1 1/4 lbs (approximately 5 cups) of confectioners' sugar.
What should the texture of the cookies look like when they are done baking?
The cookies should be removed from the oven when the edges are just turning a light golden brown.
Why is corn syrup used in the icing recipe?
Corn syrup provides the icing with a glossy finish and helps it to harden properly into a shell.
What equipment is best for creaming the butter and sugar?
A large mixing bowl or a stand mixer fitted with a paddle attachment is recommended for creaming the butter and sugar.
How should the dry ingredients be incorporated into the batter?
The dry ingredients should be added in three parts, alternating with the milk, and mixed until just incorporated.
What should I do to catch drips while icing the cookies?
Set a wire rack over a piece of newspaper or parchment paper to catch any icing that drips off the sides.
Can I use salted butter instead of unsalted butter?
The recipe specifies unsalted butter; if you use salted butter, you may want to reduce the added table salt in the dry ingredients.
How much icing should be applied to each half of the cookie?
Spread approximately 2 tablespoons of each icing flavor on its respective half of the cookie.
Is the icing applied while the cookies are warm?
No, the cookies must be completely cooled, otherwise the icing will melt and run off.
What is the inspiration for this specific cookie recipe?
This recipe is inspired by the classic version found in America's Test Kitchen Family Baking Book.
What is the total count of ingredients used in this recipe?
There are 14 ingredients used to make these cookies and their respective icings.
How long should the first half of the icing set before applying the second half?
The first icing flavor should sit on the rack for about 15 minutes until it is slightly set before applying the second color.
How much granulated sugar is used in the cookie dough?
The recipe calls for 12 1/4 ounces, which is equivalent to 1 3/4 cups of granulated sugar.